By Lidey Heuck, The New York Times
After the quiet winter months, spring heralds the return of longer days and gathering over leisurely meals. The best dishes for those get-togethers are the ones that feel celebratory enough to serve to guests, but are simple enough to ensure you’re not spending all day in the kitchen.
These three cheery mains — a salad that can be prepared in advance, a one-pot seafood stunner and a versatile grilled chicken — remind us that with the right recipes, hosting doesn’t have to be stressful. These recipes can be served alone for low-key occasions, but for a particularly memorable meal, make all three. The clams are a lovely yet rustic first course, to be followed by the chicken as a hearty centerpiece and the salad as a refreshing side dish.
Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce
Marinated with whole-milk yogurt and shawarma-inspired spices, both white and dark meat end up tender and flavorful. Serve right off the grill or at room temperature.
Perfect for: A backyard barbecue on a warm spring day.
Prepare ahead: Marinating the meat a day in advance yields the best results and makes this dish even easier to prepare for guests. The sauce also can be made ahead and refrigerated for up to three days.
Serve with: Steamed rice and roasted or grilled vegetables or the salad below turn this into a hearty spread.
Taverna Salad
This colorful vegetarian main dish borrows elements from horiatiki, the classic Greek salad, and fattoush, the Lebanese salad studded with pieces of toasted pita. Seared cubes of halloumi make this salad substantial enough to stand on its own.
Perfect for: A brunch or lunch or a lighter dinner.
Prepare ahead: The dressing can be made in advance. The vegetables, aside from the tomatoes, can be sliced and stored in the refrigerator until you’re ready to serve the salad.
Serve with: More pita and dips such as hummus or tzatziki. For a heartier meal, it works well served alongside the grilled chicken above.
Littleneck Clams With Cherry Tomatoes and Pearl Couscous
This one-pot recipe capitalizes on the clams’ liquor (that briny juice inside their shells), white wine, a fresh red chile, garlic and shallots to make a broth that’s rich and nuanced with very little effort. It’s an impressive first course or standout meal on its own.
Perfect for: An intimate dinner party or lunch.
Prepare ahead: The vegetables can be chopped in advance. If you’re new to cooking clams, remember to give them a nice soak in salt water to remove any impurities, and to discard any that are open before you cook them, as well as any that haven’t opened after you cook them.
Serve with: A simple green salad and plenty of crusty bread for dipping.
Recipe: Shawarma-Spiced Grilled Chicken With Tahini-Yogurt Sauce
By Lidey Heuck
Yield: 6 servings
Total time: About 4 1/4 hours
Ingredients
For the chicken:
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Salt and pepper
1 1/2 cups plain yogurt
1/4 cup minced yellow onion
3 tablespoons extra-virgin olive oil, plus more for the grill
2 garlic cloves, minced
3 pounds boneless, skinless chicken breasts or thighs (or a combination)
1/2 lemon, for serving
Fresh parsley or mint leaves (optional), for serving
For the tahini-yogurt sauce:
1 cup plain yogurt
2 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1/2 garlic clove, finely grated or minced
Salt
Preparation
1. Make the marinade: In a large bowl, combine the paprika, cumin, coriander, ginger, turmeric, allspice and cinnamon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the yogurt, onion, olive oil and garlic; mix well, then set aside.
2. Pat the chicken pieces dry with a paper towel. If using breasts, cut the breasts in half crosswise, so you have one thicker, rounded piece and one thinner, triangular piece. Working in batches, place the chicken pieces on a large cutting board and cover them with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the chicken until each piece is about the same thickness as the others, between 1/2-inch and 3/4-inch. (Be careful not to pound so hard that you tear the chicken.)
3. Add the chicken to the marinade and toss well. Cover and refrigerate for at least 3 hours or up to 24 hours.
4. Meanwhile, make the tahini-yogurt sauce: In a small bowl, combine the yogurt, tahini, lemon juice and garlic; season to taste with salt. Refrigerate for at least 30 minutes or up to 3 days.
5. Before grilling, let the chicken come to room temperature for 30 minutes. If using a charcoal or gas grill, clean the grates and brush them with oil. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high.
6. Lift the chicken from the marinade (no need to brush off excess marinade) and grill until cooked through, 6 to 8 minutes on each side, covering the grill halfway through, if necessary, to retain the heat.
7. Transfer the chicken to a plate, sprinkle generously with salt and squeeze the lemon half over the pieces. Allow the chicken to rest for at least 10 minutes before serving. Garnish with chopped fresh parsley or mint (if using) and serve the tahini-yogurt sauce on the side.
Recipe: Taverna Salad
Taverna salad. Pan-fried halloumi adds richness and heft, but you can skip the searing process and use fresh feta instead. Food styled by Simon Andrews. (David Malosh, The New York Times)
By Lidey Heuck
Yield: 4 to 6 servings
Total time: 45 minutes
Ingredients
1/3 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)
1/2 teaspoon dried oregano
Salt and pepper
3 medium tomatoes, cored, seeded and diced into 1/2-inch pieces (or 1 cup halved cherry tomatoes)
1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into 1/2-inch pieces
1/2 large English cucumber, halved, seeded and diced into 1/2-inch pieces
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
1/4 cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped
2 scallions, thinly sliced
1 (6-inch) pita
1 (8-ounce) block halloumi cheese, patted dry and cut into 3/4-inch slices
1. In a small bowl, combine 1/3 cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.
2. In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.
3. Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
4. Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes.
5. Add the pita and halloumi to the salad, toss well and serve.
Recipe: Littleneck Clams With Cherry Tomatoes and Pearl Couscous
Littleneck clams with cherry tomatoes and pearl couscous. Fresh clams cook with garlic, white wine, shallots and tomatoes to form a deliciously fragrant sauce thatÕs perfect for mopping up with bread. Food styled by Simon Andrews. (David Malosh, The New York Times)
By Lidey Heuck
Yield: 4 servings
Total time: 45 minutes
Ingredients
3 pounds littleneck clams
Salt and pepper
3 tablespoons extra-virgin olive oil
2 large shallots, chopped
4 garlic cloves, minced
1 small red chile (such as Fresno or red jalapeño), seeded and minced (about 1 tablespoon)
3 cups cherry tomatoes (preferably a combination of Sungold and red cherry tomatoes)
1/2 cup dry white wine (such as sauvignon blanc)
1/2 cup pearl couscous or fregola
2 tablespoons chopped fresh parsley
Crusty bread, for serving
Preparation
1. Place the clams in a large bowl along with 1 tablespoon salt, and fill the bowl with cold water. Set aside to let the clams release any grit.
2. While the clams soak, prepare the sauce: In a large Dutch oven (or a deep 12-inch skillet with a lid), heat the olive oil over medium. Add the shallots and cook, stirring occasionally, until tender but not browned, 3 to 5 minutes. Add the garlic and chile and stir until fragrant, 30 seconds to 1 minute.
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3. Add the cherry tomatoes, 1/2 teaspoon salt and a few grinds of pepper and cook over medium heat, stirring occasionally, until the tomatoes begin to collapse, 6 to 8 minutes.
4. Stir in the wine and bring to a boil.
5. While the wine comes to a simmer, lift the clams from the water and rinse well under running water, scrubbing if necessary.
6. Reduce the heat to medium-low and add the clams to the pot, evenly nestling them into the sauce. Cover and cook until the clams open, 8 to 12 minutes, checking every few minutes and removing clams and placing them in a large serving bowl as they open. (This will prevent the clams from overcooking.) Discard any clams that do not open.
7. Bring the liquid in the pot back to a boil over medium-high heat and add the couscous. Reduce the heat and simmer, uncovered, until the couscous is tender and the liquid in the pan has reduced, 10 to 15 minutes.
8. Off the heat, season the couscous mixture with salt and pepper to taste, then carefully pour it over the clams. Garnish with the parsley and serve immediately, with crusty bread on the side.
This article originally appeared in The New York Times.